Cherry brandy clafoutis recipe

Preparation time: 10 minutes

Cooking time: about 20 minutes

 

2 cans pitted cherries in syrup, about 425 g each

2 tablespoons brandy

1/2 cup (75 g) plain flour

1/4 cup (45 g) soft brown sugar

1 cup (250 ml) low-fat milk

3 eggs

1 teaspoon pure vanilla extract

icing sugar to dust (optional)

 

1 Preheat the oven to 200°C. Drain the cherries, then tip them onto paper towel and pat dry.

 

2 Divide the cherries equally among four 300 ml individual flan dishes, or other ovenproof dishes, spreading them in an even layer. Drizzle the brandy over the cherries. Set aside.

 

3 Sift the flour into a bowl and add the sugar. In a jug, beat the milk and eggs with the vanilla extract, then whisk into the flour mixture to make a smooth batter. Alternatively, combine the ingredients in a food processor and process until smooth.

 

4 Pour the batter slowly over the fruit. Bake for 20 minutes, or until lightly set and pale golden. Dust with icing sugar, if you like, and serve warm.

 

Each serving provides 1591 kJ, 380 kcal, 11 g protein, 6 g fat (2 g saturated fat), 74 g carbohydrate (59 g sugars), 2 g fibre

 

 

Cherries not only provide delicious flavour and fibre, but also vitamin B1, essential for proper functioning of the nervous system.

 

If you were to use skim milk in the batter instead of low-fat, to reduce the fat content, this would not affect the amount of calcium provided (calcium is particularly important for maintaining healthy bones). It’s worth remembering, though, that reducing the fat will also reduce the amount of fat-soluble vitamins, so this is not recommended for children under the age of 2 (and possibly up to age 5, according to the child’s general appetite and diet).